Perfect popcorn, the physicist’s way
Tired of unpopped kernels and burnt popcorn? Sick of that yellow salty/greasy artificial “butter”? Upgrade your popcorn experience with these simple tricks a...
food
Liquid Nitrogen: making ice cream the physicist’s way
Making ice cream with liquid nitrogen is a delicious way to observe the phenomenon of phase transition, but the real reason physicists make ice cream that wa...
The cycling physicist
This summer, the knitting physicist will focus on touring, that fabulous activity where you travel great distances on your bike while being in the outdoors a...
The macaron disaster
It all started with a good meal and a bottle of wine. I somewhat had this crazy idea to make crème brûlée, which is dessert I love but have never made before...
Halifax chowder (and food in general)
I went to Halifax last weekend and I did what I always do to discover a new city : sample it’s cuisine. Being a natural harbor, Halifax is strategically situ...
Montreal lemonade
The sun is back and it makes me think soon enough Montreal will be steaming hot (OK, two months from now but let’s be prepared). Refreshing drinks are a good...
Ginger tea
I spent the night shivering under a pile of blankets, my skin piping hot and my stomach wanting to start a rebellion every minute. Yep, I must have ate somet...
What to do with a bucket of bananas?
At the small outdoor market near were I live, ripe fruits are routinely sold for really cheap. So I bought a bucket of Granny Smith apples for 1$ and a bucke...
Shojin ryori
I’m back from a trip to Japan where I made a delicious encounter with shojin ryori, the Buddhist monks’ cuisine. I had fabulous meal at Izusen, a restaurant ...
Sushi feast
Like I said earlier, Louis-Vincent’s birthday dinner was a sushi feast crowned by a crème de marrons fondant. Here are some pictures and recipes from that de...
Crème de marrons fondant with fleur de lys marzipan decorations
We celebrated the birthday of my good friend Louis-Vincent yesterday, and what is a birthday without a birthday cake? Since I wanted to make him a real feast...
My first bento
I’m quite passionate with Japanese culture these days, because I’m going there to “disseminate my research” this summer (lucky me!). So I’m learning Japanese...
Fettuccines with roasted nuts and sun-dried tomatoes
Thomas made an amazing couscous last week, and I ran out of superlatives to describe it to my boyfriend. How can you go wrong with nuts, seeds, butter and lo...
Italian Pignoli Cookies
The one food-blog I read weekly (if not more often) is Food Blogga. Although Susan doesn’t seem to be strictly vegetarian, most of her recipes are, which I a...